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No experience, no resume, you're hired! European hotels fight for staff: A waiter works at a crowded restaurant terrace in central Madrid, Spain

No experience, no resume, you’re hired! European hotels fight for staff

July 4, 2022

fnbreport July 4, 2022

Collaborating with customers’ cravings became the solution for success of Dough and Oven

A Dumaguete bakery caters to all consumer cravings, from fresh pandesal to Hokkaido buns

July 1, 2022

Valeria Van Hoven July 1, 2022

The Vineyard suite of the Null-Stern-Hotel (Zero-Star-Hotel), offering guests a choice between four open-air rooms in reaction to the world current state after the pandemic, by Swiss artists Frank and Patrik Riklin

Swiss ‘zero star hotel’ offers sleepless nights to ponder world’s crises

June 24, 2022

fnbreport June 24, 2022

Odd Cafe is located on the seventh floor of a Makati building

Why this ‘odd’ cafe eschews vegan and plant-based labels

June 23, 2022

Jar Concengco June 23, 2022

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August 1, 2016

Japanese chef Tetsuya Wakuda is proof that passion can get you far

Japanese-born Tetsuya Wakuda moved to Sydney in 1982. He was 22 years old then, traveling with a single

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Jed Doble August 1, 2016

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Dealing with inappropriate customers is a reality

Dealing with inappropriate customers is a reality most food establishments face. It’s also true though that ‘inappropriate’ varies between upscale restaurants, fast food chains, laid-back coffee shops, and bars.

There is one statement however that most restaurateurs, cafe owners, bartenders, baristas, and servers agree with: The customer is not always right.

There exists a fine line between customer entitlement and the standard of service each food establishment is paid to deliver.

Here are a few suggestions on general customer etiquette to make that fine line a little bolder.

“Customer service incidents do occur frequently, but they're often due to communication issues, which are likewise resolved by good communication,” says @theheadbean, owner of @each.coffee. “Being kind to your waitstaff, your barista, and your fellow customers goes a long, long way.”

Video by @omanthasong
Story by @vawewia

A reminder from chef Iván Fernández, formerly of

A reminder from chef Iván Fernández, formerly of Tomatito, on why positive kitchen culture matters.

Obviously, there will be moments when things won’t go the way you expect it to but you just get yourself together and hone in on what needs to be done.

"It’s a restaurant. It’s a living being. Lots of customers inside, problems can appear, in the kitchen or outside. So when things get tense, you have to get serious. You have to cut the jokes, go straight to work, and focus."

Adapted from “What this Spanish chef wants you to know about creating a positive kitchen culture” by @mariansanpedro_

At @oddcafeph somewhere on the seventh floor of a

At @oddcafeph somewhere on the seventh floor of a Makati building, you get a fresh take on aesthetic interiors and delicious beverages—and a market positioning that’s uniquely theirs.

“It was a conscious effort on our part not to label our cafe as vegan. We want to normalize it instead,” says owner @viavillafuerte. “It didn’t need to be said out loud.

Swipe to see highlights of the space and menu captured by @campfiremedia then hit the link in bio for the feature.

A classic case study is @barpintxos. Back then, th

When craft beer meets remote work management, a ne

When craft beer meets remote work management, a new brew emerges— using apps, technology, trust, and communication as ingredients. Take it from certified cicerone Raoul Masangcay of @wickedelias.

Story and photos by @campfiremedia
Layout by @nimu_muallam

So you’ve already sought the counsel of a consul

So you’ve already sought the counsel of a consultant to come up with a pretty novel idea for a restaurant. What’s next?

Well, you’ll have to make sure that you’re not just slapping a theme on to your place and calling it a day. You’re going to have to go all out and make sure the food you serve stays faithful to the concept you’ve decided on.

This is where the menu designer comes in.

Adapted from “The Coaching Staff” by @roiswar originally published in F&B Report Vol. 13 No. 2

Layout by @nimu_muallam

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